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Apple Fritter Pancakes

Yields1 Serving

 1 cup all-purpose flour
 1 Tbsp. sugar
 1 tsp. cinnamon
 1 tsp. baking powder
 1/4 tsp. salt
 1 cup milk
 1 large egg
 1 Tbsp. canola oil
 2 tart apples

In a large bowl, stir together the flour, sugar, cinnamon, baking powder and salt.


In a smaller bowl, whisk together the milk, eggs and oil; add to the dry ingredients and whisk just until combined.


Set a large, heavy skillet over medium-high heat and drizzle it with oil, then swirl it to coat the pan. Turn the heat down to medium-low and wipe the pan out with a paper towel.


Cut the apples crosswise into 1/4-inch thick slices; remove the middle core (if needed) with the tip of a sharp knife. Dip the apple slices into the pancake batter and place in the hot pan; cook, turning with a thin spatula, until golden on both sides. Repeat with remaining apples and batter.


If you need to keep the finished pancakes warm, keep them uncovered on a plate in a 250ºF oven. Serve warm, with butter and maple syrup.